These vegan flapjacks are a dairy free twist on this classic British oat bar. There's no butter in this recipe - instead, we'll be using a great vegan alternative, coconut oil!
I've made everything from blueberry cobbler to Oreo cheesecake, but I realized that I've never made a vegan flapjack recipe for Daily Dish! That's why I set out to make the perfect flapjack recipes that's tasty, but super easy to make too. And, after 3 tests, I've perfected the ultimate vegan flapjack recipe. I hope you enjoy it!
What Are Flapjacks?
While flapjacks are another name for pancakes in the USA, the traditional British flapjack is a simple oat cake made of rolled oats, sugar, syrup and butter (in our case coconut oil.) Think of flapjacks as the predecessor to granola bars.
The first mention of flapjacks was in the Oxford English dictionary at the beginning of the 16th century, at which time the word referred to a flat tart.
Interestingly, Shakespeare refers to flapjacks in one of his historical plays, saying:
Come, thou shan't go home, and we'll have flesh for holidays, fish for fasting-days, and moreo'er puddings and flap-jacks, and thou shalt be welcome."
- Rolled Oats: Traditionally flapjacks are made with rolled oats, but jumbo oats and porridge oats will also work. Jumbo oats will result in a more crumbly texture, and porridge oats (especially quick cook) will give your vegan flapjacks a chewier texture.
- Golden Syrup: Golden syrup is the secret ingredient in vegan flapjacks. I used Lyle's which is readily available in the UK. However, if you're in a place where golden syrup isn't available, you can substitute maple syrup or agave nectar.
- Coconut Oil: Refined coconut oil is the best choice here because it has a neutral flavor. If you use unrefined coconut oil, you'll have a slight flavor of coconut.
- Light Brown Sugar: Technically you can use light or dark brown sugar, but be aware that the darker the sugar, the darker your flapjacks will be.
- Dried Fruit: I used a mix of dried fruits. These are optional too, by the way. Flapjacks are just as good without any goodies inside.
How To Make Vegan Flapjacks
- Preheat your oven to 350°F (180° C). Line an 8x8 inch baking pan with parchment paper, leaving enough overhang to create "handles" to pull the flapjacks out of the pan.
- In a small saucepan heat the coconut oil, sugar and golden syrup over low heat.
- Tip your oats and dried fruit into a large mixing bowl and pour the caramel mixture over the top. Stir until everything is well combined.
- Transfer the mixture into the pan and pack it down with the back of spoon. Bake for 20 minutes, or until golden brown.
- Allow your flapjacks to cool in the pan for 30 minutes before taking them out of the pan and cutting them into squares.
You can use this vegan flapjack recipe as a template. Feel free to add in things you have in your pantry that you think might be yummy. Here's a few ideas:
- Jam Flapjacks: Use the recipe as written, but omit the dried fruit. Divide the batter in half. Spread one half into the pan, compress it with the back of a spoon and add a layer of your favorite jam. Spread the remaining half of the oat mixture on top and compress again. The jam will seep into both layers giving you a lovely yummy vegan jam flapjack!
- Vegan Peanut Butter Flapjacks: Instead of using coconut oil, substitute peanut butter. You can use creamy or crunchy peanut butter. Keep the other ratios in the recipe the same.
- Vegan Chocolate Flapjacks: Instead of using ½ cup of dried fruit, use half a cup of vegan chocolate chips.
Did You Make This Recipe?
Frequently Asked Questions
Absolutely, almost all oats are gluten free, but it's always a good idea to buy oats that are specifically marked as gluten free if you strictly avoid gluten.
Vegan flapjacks will stay fresh in the fridge in an airtight container for up to 10 days.
Yes, you can. Wrap them in foil and freeze for up to three months. Defrost in the fridge.
Craving More Easy Vegan Dessert Recipes?
Easy Vegan Flapjacks - No Butter
- 2½ cups rolled oats
- ½ cup coconut oil
- ½ cup light brown sugar
- 2 tablespoons golden syrup
- ½ cup dried fruit
- Preheat oven to 350°F (180° C). Line an 8x8 inch baking pan with parchment paper, leaving enough overhang to create "handles" to pull the flapjacks out of the pan.
- In a small saucepan heat the coconut oil, sugar and golden syrup over low heat. Keep stirring until the mixture resembles a thick caramel sauce.
- Tip the oats and dried fruit into a large mixing bowl and pour the caramel mixture over the top. Stir until everything is well combined.
- Transfer the mixture into the prepared pan and pack it down with the back of spoon. Bake for 20 minutes, or until golden brown. Allow the flapjacks to cool in the pan for 30 minutes before removing them and cutting them into squares.
- Flapjacks are made with oats, which are almost always gluten free, but if you are sensitive to gluten, be sure to choose a brand that is specifically marked gluten free.